Pumpkin cream

 In a pot, combine the diced pumpkin, leek, and one potato with the broth. Cook over low heat for about 40 minutes, then blend until smooth and creamy. 

Divide the velouté into convenient portions, freeze them while still hot using Fresco® for one hour, and store in the freezer.
When needed, simply take a portion out of the freezer and reheat it in a pan to enjoy all its original creaminess once again! 

 Thanks to Fresco®, you can enjoy a delicious pumpkin soup even out of season!